Greek Octopus Salad

Tender octopus that yields to the bite, enhanced by the sharp acidity of vinegar and the scent of oregano. Olive oil coats each piece with a generous sheen.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 457
• Protein: 40 g
• Carbs: 8 g
• Fat: 29 g

Ingredients

• 1.2 kg Octopus vulgaris ( cleaned )
• 1 piece Red onion ( finely sliced )
• 2 piece Garlic ( minced )
• 100 ml Extra virgin olive oil
• 50 ml Red wine vinegar
• 1 tbsp Oregano ( dried )
• 1 tbsp Flat-leaf parsley ( chopped )
• 50 g Black olive ( pitted )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )

Instructions

1. Cooking the octopus

   Place the octopus in a pot without water. Cover and let it sweat over low heat. The octopus will release its water and turn purple. Cook for about 45 minutes until the flesh is tender when pierced with a knife.

2. Cutting and trimming

   Drain the octopus while still warm. Cut the tentacles into regular 2 cm pieces. Keep the suckers, they provide texture.

3. Seasoning and marinating

   In a bowl, mix the octopus with the sliced red onion, minced garlic, olives, and capers. Pour in the olive oil and vinegar. Sprinkle with oregano and chopped flat-leaf parsley. The sauce should coat every piece.

4. Resting

   Let marinate for at least 1 hour at room temperature so the flavors penetrate the octopus flesh.

Chef's tips

• Never salt the octopus cooking water; it is naturally full of sea salt.
• If using fresh octopus, freeze it for 24 hours beforehand: the cold breaks the fibers and guarantees tender meat.
• The secret is in the resting time; do not serve ice-cold, as olive oil aromas freeze.

Storage

Keep for 48 hours in the fridge in an airtight container. Take out 20 minutes before serving.